Preheat oven to 350.
In a medium saucepan, whisk together the broth, tomato paste, ground cumin, garlic powder, onion powder or minced onion and salt and pepper. Bring to bubbling, then remove from heat.
Spoon about 1/3 of the sauce into the base of a cast iron skillet or 9x13-inch baking dish.
In a mixing bowl, combine the cooked and shredded chicken with about 1/3 of the sauce. Spoon the chicken mixture evenly into 12 corn torillas. Roll and place seam side down in. the sauce in the skillet. Repeat until the chicken mixture is used up or the skillet is full.
Spoon the remaining sauce over top of the enchiladas. Top with shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until cheese has melted on top.
Serve Cast Iron Skillet Chicken Enchiladas with corn, black beans or other favorite veggies.